About
I’m Stergiani Karypi. I help operators read their numbers and take back control.
Sixteen years in hospitality, from the floor to F&B cost control. I’ve run the numbers for 18+ of Athens’ venues, independently since 2025.
- 16 yearsin hospitality
- 18+ venuescost control across Athens
- MScin hospitality management
- Athens basedon-site in Greece, remote anywhere
From the floor to the numbers
I didn’t start in spreadsheets. I started on the floor, waiting tables in luxury hotels in Santorini, then running F&B shifts in the UK. I moved into cost control because I kept seeing the same thing.
The difference between a venue that survives and one that thrives is almost never the food. It is whether anyone is reading the numbers honestly. That is the work I do now. I help owners stop being surprised by their own P&L.
The background
- 16 years in hospitality, from front-of-house in Santorini and the UK to F&B cost control in Athens.
- MSc, International Hospitality and Tourism Management, Bournemouth University, UK.
- BSc, Hospitality Management, Advanced School of Tourism Education, Rhodes.
- Co-author of published research on women in F&B management in luxury hotels (The INC, 2020).
- Hands-on experience across hotel management and daily F&B cost control, in more than 18 venues. Independent since September 2025.
- Member of the Institute of Hospitality. Athens based, working on-site in Greece and remotely with venues anywhere.
How I work
I don’t do vague. Every recommendation is specific, grounded in your actual numbers, and built so your team can run it without me.
The goal isn’t to make you dependent on a consultant. It is to give you that quiet kind of control that the rest of the operation is built on.